Spanish Paella
Spanish Paella

Hey everyone, hope you are having an amazing day today. Today, we’re going to make a special dish, spanish paella. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Spanish Paella is one of the most well liked of recent trending foods on earth. It’s simple, it is quick, it tastes delicious. It is appreciated by millions daily. They are fine and they look wonderful. Spanish Paella is something that I’ve loved my entire life.

Nourishing, vibrant, and served without pretension, paella has held a place of honor and practicality in Spanish homes for centuries. If mussels aren't your favorite, you can easily substitute littleneck clams in their place–just be sure to thoroughly scrub the clams' shells in cold water before using. To round out the meal, choose a good Spanish red wine from the Rioja region, grab a crusty.

To get started with this particular recipe, we have to prepare a few components. You can have spanish paella using 21 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Spanish Paella:
  1. Prepare 8 chicken thighs (small-medium)
  2. Make ready 2 tsp dry thyme
  3. Make ready 2 tsp paprika
  4. Make ready 1 tsp salt
  5. Take 1 tsp ground pepper
  6. Make ready 5 tbs olive oil
  7. Get 1 lb Spanish chorizo sausage
  8. Take 1 red onion (large), chopped
  9. Make ready 1 red bell pepper, seeded, cut into 1” pieces
  10. Get 4 garlic cloves, crushed
  11. Take 1 can (16 oz.) crushed tomatoes, drained
  12. Take 1/2 tsp coriander powder
  13. Prepare 2 cups Spanish rice, short-medium grain
  14. Prepare 1 tsp saffron threads (it’s expensive, but key!)
  15. Take 3 1/2 cups chicken stock (warm)
  16. Get 16 raw medium shrimp, peeled with tails on
  17. Make ready 10 oz. firm fish fillet, sliced into 1” pieces
  18. Take 12 mussels or small-medium clams, cleaned
  19. Take 1 cup sweet peas (frozen), thawed @ room temp
  20. Get 1/2 cup fresh parsley, coarsely chopped
  21. Make ready 2 lemons, (1 for juice, 1 for garnish for the plates)

Paella rice packets tend to be very helpful providing clues such as pictures of Paella or "perfect for. Today David takes on the traditional Spanish paella recipe – paella Valenciana. While he doesn't use rabbit or snails, the results are authentic and amazing! Is there anything more Spanish than a good paella?

Instructions to make Spanish Paella:
  1. Plate chicken thighs and sprinkle thyme, paprika, salt, & pepper on both sides and let stand for about 10 minutes.
  2. Heat the olive oil in a paella pan (or very large fry pan) over medium heat. Place chicken in the pan and brown on both sides for 5 minutes per side. Turn the chicken over again, and add the chorizo sausage.
  3. Brown both sides of chicken and sausage for 4 minutes per side. When the oil begins to turn a mild reddish color, remove the chicken and sausage to a platter.
  4. Lower the heat (medium-low) and sauté onion and bell pepper for 3-4 minutes. Add the garlic and sauté for 1 minute. Add tomatoes, cook until the mixture thickens a bit and the flavors begin to meld. Season lightly with salt & pepper and coriander.
  5. Fold in the rice with a spoon, stirring to coat the grains. Sprinkle the saffron threads into the rice. Pour in the chicken stock, simmer for 10 minutes. Rotate the pan around the heat so that the rice cooks evenly and starts to absorb the liquids. [Do not cover or stir]
  6. Add the shrimp and fish evenly around the pan. Next add the chicken and the sausage (sliced 1/2”). Gently fold all of the pan pieces together with a large spoon, turning the mixture over a 3-4 times.
  7. Place the mussels (or clams) evenly around the pan. Let this simmer without stirring, until the rice is al dente, about 15 minutes.
  8. Scatter the thawed peas on top, continue to cook for 5 minutes. Cover the pan (with a round pizza pan) until the paella looks fluffy and moist and the mussels have opened.
  9. Uncover the pan and drizzle squeezed lemon juice over the paella. Remove any un-opened mussels (or clams). Take the pan off of the heat and allow it to rest for a few minutes and garnish the top with chopped parsley.
  10. Bring the pan to the table served warm using a large spoon to serve. Use lemon wedges on the plates for a garnish. Serve with home-made Sangria (yes!) or your favorite beverage.

At its best, traditional paella is the happiest thing you can do to rice. But the problem… Spanish paella recipe is normally cooked with 'bomba' or 'calasparra' rice but you can use any medium-grain rice. It is recommendable to use homemade fish stock (fish fumet) to get a full of flavor Paella dish. You can also use chicken stock instead of fish stock. Paella is always served with some lemon wedge over the top of the paella recipe Authentic Spanish Paella.

So that is going to wrap this up with this special food spanish paella recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!